have raw cake and eat it
This yummy raw sweet treat gets its name from the lovely lemony Incan Berries and the fantastic Chia Seeds that the Aztecs used to consume. We love it and it is so easy to make in a big loaf or bar and then slice up with a sharp knife for yourself, your family or or your guests. Like all of our recipes, it does not contain agave and has a fairly low cacao content as chocolate goes, with lots of other yummy ingredients added.
100g Incan Berries
100g cold pressed, organic cacao butter
100g cold pressed, organic coconut butter
100g raw, organic almonds
50g Chia Seeds
40g raw, organic lucuma powder
40g yacon root, chopped with scissors
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1. Grind the almonds and chia seeds seeds in a grain
mill, coffee grinder or grinder attachment.
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2.Melt the cacao butter and coconut butter in a porringer or a bowl over a pan on hot, but not boiling water.
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3.Mix the carob powder, cacao powder and lucuma powder into the melted butters and whizz up in your blender for a short time if you like for a smoother texture.
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4.Mix the purple cornflour, incan berries, yacon root and chlorella with the ground seeds and nuts in a large bowl.
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5.Add the melted butters/powder mixture to the bowl and stir well.
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6.Transfer to a large silicon or glass dish and refrigerate.
AZTEC INCAN CHOCCY
Below, you can add all of the ingredients in this recipe to your basket from our online shop.
After you have made the recipe you will still have plenty of each of the ingredients left.
AZTEC INCAN CHOCCY INGREDIENTS
